2
lb sweet potatoes, peeled, cut into 1-inch chunks
Additional chopped rosemary, if desired
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Steps
1
Heat oven to 300°F. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook garlic in oil 1 minute or until golden. In 4-quart Dutch oven, place garlic and onion.
2
In resealable food-storage plastic bag, place beef and flour; seal bag and toss to coat. In same skillet, heat 1 tablespoon oil over medium-high heat. Add half of beef; brown on all sides. Transfer beef to Dutch oven. Repeat with remaining 1 tablespoon oil and beef.
3
Add broth to skillet; heat to boiling, scraping to loosen brown particles. Pour over beef mixture. Stir in water, 2 teaspoons rosemary, the salt, pepper, bay leaves and parsnips.
4
Cover; bake 3 hours. Stir sweet potatoes into stew. Cover; bake 1 hour longer or until beef and vegetables are tender. Remove bay leaves before serving. Garnish with additional rosemary.
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Nutrition Facts
Serving Size:1 Serving
Calories
572
Total Fat
18g
0%
Saturated Fat
5g
0%
Sodium
1230mg
0%
Total Carbohydrate
55g
0%
Dietary Fiber
9g
0%
Protein
47g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 1/2 Starch; 5 Lean Meat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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